Tip of the Week
To avoid cross contamination of bacteria, allergens & viruses, cloths should NOT be used to clean work surfaces in the kitchen during food preparation and service.
Using cloths can spread allergens, bacteria and viruses from one surface to another. To eliminate this potential for cross contamination, use only blue roll and sanitiser during food preparation and service.
The rule is to follow a two-stage cleaning process:–
- Spray surface with sanitiser and wipe with blue roll to clean
- Spray surface with sanitiser and leave for recommended contact time to sanitise. Then wipe with clean blue roll
What is the contact time of your sanitiser?
Check your sanitiser meets the British Standard BS-EN1276 to ensure it is effective against hardy bacteria. We recommend a contact time of 30 seconds as this is most practical in a busy kitchen. Make sure all your staff are aware of the contact time of your sanitiser to ensure your cleaning practices are effective.
Start the day sanitising your worksurfaces with sanitiser and blue roll. Then use blue roll and sanitiser to clean work surfaces and touchpoints during food prep and service. At the end of the day when all food is put away, you can use hot soapy water, cloths and scourers for deep cleaning to keep kitchen and equipment sparkling.
Weekly Food Fact
Did you know that a dishcloth used multiple times can have six times more bacteria than your toilet seat!
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